Boxed Chicken Broth... YUCK!

[phan1]

It seems like a lot of recipes call for some broth, and it's too much of a pain to make it on hand, so the box stuff is what a lot of people are left with. Unfortunately, it tastes horrible! I can taste the cardboard through the box, and I've tried both a whole foods and Central Market brand. Both have the same bad after-taste of cardboard. I was under the impression that you could drink it straight if you wanted to, but I guess I'm wrong. Does anyone use other things instead of chicken broth? Maybe some straight, canned chicken soup without all the trimmings would be good?

[bakinggirl]

Homemade stock is always best - we do a big batch right before Thanksgiving and freeze the leftovers. When I'm out of homemade I try to find Kitchen Basics, the best STOCK I have found. Agree with the previous posts - stock and broth are two totally different things. I can't imagine using chicken soup! If you're out of stock, use water - better to have a little less taste and salt rather than too much salt and an icky flavor.

[LindaWhit]

phan, try making your own stock in a large crockpot. Very little prep if you're using previously picked over chicken carcasses, and it'll make a great stock overnight on low.

[pesto]

I have had good luck with Swansons reduced sodium.

[Hensley]

Boxed stock is not that bad, and I use all the time if I don't have any homemade on hand. The canned crap, on the other hand, is crap.

[ccbweb]

I use Swanson's Organic chicken broth (also reduced sodium and fat free) relatively frequently. I don't get any off flavors and have used to it good effect.

[Kajikit]

I like Swansons Organic best... some of the others taste icky and somehow 'fake'. For just a little bit of stock I use the Swansons reduced sodium chicken in cans.

[jujuthomas]

That's the one I use - I just couldn't remember if it was Swanson's yesterday. I had to go home and look. ;-)

[sueatmo]

I agree with pesto. I try other brands and keep coming back to Swanson's. I believe Cook's Illustrated rated that stock the best at one time. I do wish for less sodium even in the red. sodium however. I also use Better than Bouillon for certain uses, but it also is high in sodium. Perhaps phan should try different brands to find out which is best for his taste.

[Cathy]

Boxed STOCK, not broth. All the difference in the world.

[Tay]

I agree with Cathy on this one.
Stock is what you want.

[emilief]

Whole Foods has concentrated chicken, beef and fish stock in 1 cup containers in the freezer. I forget the brand. However, they just informed me that that they will not be carrying the beef any longer. Go figure- it seems that when you find something great it gets dicontinued.

[Miss Needle]

I also can't stand canned broth. I usually make stock and freeze it in ice cubes so I will have it on hand. However, when I'm in a pinch, I use the Whole Foods stock in the freezer as well. Not the same as homemade but so much better than those boxed or canned broths.

[jujuthomas]

We're getting a whole foods sometime next year - I will have to look for their frozen stock when we do!

[moh]

I'm wth you on the boxed chicken soup. I'm not a fan of the smell or taste, but i continue to use it when we are in a rush. I prefer the smell and flavour of canned broth, but there is a lot of salt and sugar in them, plus you have to open so many cans. Chicken Boullion in a can (like campbells) is my preferred can. But there is definitely no substitute for homemade broth. Ah, time is such a luxury...

[jujuthomas]

You must have sensitive taste buds :)... I use an organic boxed product all the time - in fact I keep 2 on hand in my pantry and have never had that issue. How many brands have you tried? Perhaps you just haven't found one you like?
At times I also use water and boullion, but not as often as broth because of the more salty taste.

[MMRuth]

I've used Better than Boullion, as well as some boxed ones - Kitchen Basics maybe? If I'm doing something particularly special and don't have home made on hand, I buy home made my local grocery store (Citarella), and also sometimes buy that demi glace that comes in tiny little foil covered plastic containers.

[artfuldestruct]

i have to say i've tried using a lot of the "organic" brands, but the only one that doesn't overpower anything i'm cooking is the kitchen basics brand. it adds the depth of flavor you need while not making the whole dish taste like the broth(like say pacific foods broths do). all in all it is better to just make stock and freeze it until you need it, but in a pinch i've found that kitchen basics do the job.

[Cathy]

Kitchen Basics is stock and not broth; the point I made below.

[SweetPea914]

I agree that Better than Boullion is much better than canned or boxed stock!

[mcel215]

Don't laugh, but I use tap water most of the time. I do add wine to most of my cooking dishes, and if it needs more liquid, I use water.

There are also some products, like a paste for chicken, fish and beef, but I haven't found anything good either.